Roll Call

Testing

Wrench — Wed, 22 Mar 2023 18:05:46 GMT

@Jonathon You’re a gorilla?!

Snack stix

Buckmaster — Mon, 20 Jun 2022 18:53:34 GMT

@jonathon ,thank you sir I used pork for the fat and just ordered willies seasoning, casings and hot cheese high temp …let you all know how they turn out…thanks to all of you who replied …

Kinda new here

wdaly — Thu, 16 Jun 2022 20:57:10 GMT

@mac21st Welcome to the community. I’m always learning so look forward to gaining from your experience.

New member here from Canada

mac21st — Tue, 03 May 2022 21:12:12 GMT

Welcome, I’m new here also have fun exploring and learning.

I'm the mood for some chicken sausage 10lbs roasted red pepper with bearded bucher original seasonings

Denny O — Sat, 12 Mar 2022 19:45:31 GMT

“10lbs roasted red pepper with bearded butcher original seasonings” Ain’t that gonna be a bit spicy? ;<) Which of the Bearded Butchers seasonings did you use, U have 5 of theirs.

Forgot to add cure

Jonathon — Tue, 22 Feb 2022 20:10:23 GMT

@austin beat me to this but yeah, safe to eat, just treat them like fresh meat.

Summer sausage

Dr_Pain — Fri, 18 Feb 2022 17:42:36 GMT

I agree that you want full immersion in ice bath over hanging to dry in the cold

Sure gel binder not available at this time. Using carrot fiber instead. Used it once before and it really pulled the moisture out of my sausages. Any advice for this stuff as far as mixing more water or using less binder.

shoprat53 — Wed, 09 Feb 2022 15:49:56 GMT

I made my own sure gel A few years ago with A 3 parts powered milk to 1 part cold phosphate. It works great, I prefer soy protein with pork but use my homemade sure gel for chicken.

MAKING HOMEMADE BEEF STICKS

processhead — Sat, 05 Feb 2022 12:28:13 GMT

@rmb823 said in MAKING HOMEMADE BEEF STICKS: DO you let the temp. get to 160 before you take them out? Don’t they get to dry. Because they still keep cooking after you take them out don’t they. With sticks and other sausages, you should be cooling them rapidly when they reach 160. That way they don’t keep cooking and it sets the ingredients in the casing. You can cool them the fastest in a tub of cold water. Because sticks are so small, they can be cooled fairly quickly in a refrigerator or outside if air temperatures are cold. The faster they cool, typically the less they wrinkle.

Metal detecter for game birds?

calldoctoday — Mon, 17 Jan 2022 16:38:56 GMT

@mfrievalt I don’t know if the others I mentioned are any more sensitive or not, probably not. I do know that you can adjust the sensitivity on mine & it is pretty sensitive, but I have never thought of using it for this sort of thing as I am still doing it the old fashioned way. On the other hand, my only worry is that it will only tell you that steel pellets are there, but not exactly where they are, so you still need to use the old fashioned method to find them.

new people introductions

cdavis — Mon, 20 Dec 2021 00:59:22 GMT

@dave-in-az welcome aboard

Live stream July 1st

johnsbrewhouse — Wed, 30 Jun 2021 14:07:42 GMT

Usually 3 PM central time I believe. You can always send a chat message to Jonathan, he usually will answer.

Mixing spices for snack st

slowmoe — Thu, 13 May 2021 15:39:32 GMT

Thanks gents. I bought both books. Sometimes my common sense is lacking. Clamato Juice tomato powder Lemon Powder Lime Powder Horseradish powder Worcestershire Powder Hot Sauce – Franks Garlic Powder Celery Salt Smoked Paprika Cayenne Pepper Black Pepper 1 tsp Prague powder 4Tbs pickling salt Let the spice mixing commence 5# batch

how does cure with ECA protect meat before its released

processhead — Fri, 30 Apr 2021 17:37:07 GMT

@nolannn said in how does cure with ECA protect meat before its released: @jonathon If ECA controls bacteria by drawing out moisture and making the meat unfavorable, then how dry do my snack sticks have to be. At 165 they aren’t super dry. How much ECM is needed. Waltons ECA called foe 4 oc per 25 lbs. PS Seasoning is 2-10 oz per 100 lbs. If im using ECA so the meat can go in the smoker soon after mixing the cure and spices. what is the minimum. I know one thing. 4 oz per 25 lbs is too strong for me. I tried it on sticks before and it seems to compete with the seasoning. 3 oz per 25 lbs tasted better. You may be confusing the way ECA and salt control bacteria growth. Salt is the ingredient that draws moisture from the meat and from from the cell walls of harmful bacteria. ECA on the other hand can help control bacteria growth by lowering the pH of the meat, which acts to slow the growth of bacteria. I have noticed a lack of consistency in the amount of ECA required for sausage depending on where you get it. Different suppliers will recommend using different amounts. Another thing to be aware of with ECA is because you are using such a small amount relative to the amount of meat, you need to make sure it gets evenly dispersed through out the meat. One little clump of ECA that is unevenly mixed in your meat can mean some of your sausage will be very sour and some not at all.

Liverwurst Casing

Fr. Seraphim — Tue, 09 Mar 2021 21:12:13 GMT

@TexLaw Thank You!

Just got here...

lkrfletcher — Sun, 28 Feb 2021 22:11:00 GMT

I used to have the same smoker, but had so many issues with My Bradley that I got a PK100 and haven’t looked back since. You wont be sorry once you pull the trigger on a new PK100. I ended up giving my 6 rack bradley smoker to a member of meatgistics. BTW - Team Blue is the way to go here in Meatgistics [image: 1614606746507-team-blue-7.png]

New Masshole

mudmuppet — Tue, 23 Feb 2021 14:13:57 GMT

I have a buddy with the dual grind LEM 22 it’s all I’ve been around until yesterday I used a 1/4 hp LEM the first grind of 35 lbs wasn’t terrible definitely not as good as it’s bigger brother but good lord the fine plate after was excruciating I did about 2 lbs in ten minutes I’d push the plunger down and it would come up the tube all around it. I ended up doing the large plate for the second grind and it wasn’t much better, having to freeze between grinds just to push it through the smaller grinder sucks. I hope the bigger 1&1.5 hp don’t have these problems. Has anyone used the new made by meat stuff? https://www.meatyourmaker.com/ I’m not sure if it’s a rebranded Weston or LEM like the Cabelas version or not. The # 32 looks good

New here

processhead — Mon, 22 Feb 2021 19:49:04 GMT

Hi Alex.

Digest,

Jonathon — Fri, 05 Feb 2021 14:23:21 GMT

@Tex_77 Yes and No. Yes, we could just change it to an hour when we don’t have as much use but no because we want it to be at that time as that is when people tend to use it, so we want to encourage that. @HarleyMunneke Hi Harley, sure cure will work for what you are talking about if you are just wanting to impart the cured meat flavor. If you are wanting to do a mix of a seasoning and a cure then you could either add Pa’s Black Bull or use the [Corned Beef Cure Twin Pack])https://www.waltonsinc.com/corned-beef-cure-twin-pack) but that is for a lot of meat! Another option (and this is probably the best one) would be to use a jerky seasoning. Pick a flavor you want and then the 1 oz sure cure comes with it. I have never done what you are proposing though, but I would think that would be the best option.

cane syrup

D.E. Bowen — Fri, 29 Jan 2021 02:05:44 GMT

Great advice everyone! Thanks so much, Going to experiment this weekend with small batches. Thanks again David

Snack sticks and smoked meat stabilizer

Bozy — Tue, 26 Jan 2021 21:03:27 GMT

@AdamCA Thanks for the info. Looking forward to trying it .Great site getting a lot of useful info here.

newbie here

Midwest_kc — Mon, 25 Jan 2021 16:45:21 GMT

Thanks! The multiples are because we cook comps on Gateways, and used to on WSMs. No other reason to have so many duplicates, lol. Can’t wait to dive in. Grinder got delivered last week, looking for a stuffer. Is the 11 lb one on the site going to be back in stock soon?

A little about me.

calldoctoday — Sun, 24 Jan 2021 18:23:02 GMT

@chrispbrown27 Welcome aboard & welcome to the neighborhood.

Checking in

blackbetty61 — Fri, 15 Jan 2021 15:36:21 GMT

@Jonathon that’s a great idea

Turkey Pepperoni

Jonathon — Thu, 14 Jan 2021 21:33:22 GMT

@jaycle We just did some with pheasant and we have done goose in the past. Here is a link to the goose, gamebird should be released shortly via Pheasants Forever. https://meatgistics.waltonsinc.com/topic/1911/meatgistics-university-wild-game-goose-pepperoni-sticks My recommendation would be to add between 25-30% pork fat. If you are trying to make a low fat pepperoni you can get some ideas from these: https://meatgistics.waltonsinc.com/topic/573/chicken-brats-made-from-thigh-meat https://meatgistics.waltonsinc.com/topic/264/how-to-make-homemade-chicken-brats-recipe https://meatgistics.waltonsinc.com/topic/393/how-to-make-juicier-chicken-brats-recipe https://meatgistics.waltonsinc.com/topic/415/how-to-make-a-juicy-homemade-turkey-bratwurst As you can see I went through a phase of trying to make a tasty low fat sausage. I eventually learned to stop worrying and love the fat!